KitchenAid KDRS483VSS 使用和维护

USING YOUR OVEN

The Convection Bake mode uses 

an element and a fan to circulate 

hot air throughout the oven, 

resulting in baking 10–20% faster 

than traditional baking. Convection 

baking can be used for most 

baked goods, but it is exceptional 

for baking cookies, biscuits, pies, 

pasta dishes, casseroles, and 

frozen or convenience foods.
Know Your Convection Bake 

 

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A convection element is hidden in the rear panel of the 

oven cavity, and assisted by the convection fan, provides 

balanced, efficient heating.

 

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Convection baking can be used for baking delicate cakes 

and pastries, as well as foods on multiple racks. It is helpful 

to stagger items on the racks to allow a more even flow of 

heat. If the oven is full, extra cooking time may be needed.

 

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When cooking an oven meal with several different types 

of foods, be sure to select recipes that require similar 

temperatures. Cookware should sit in the oven with at least 

1" (2.5 cm) of space between the cookware and the sides of 

the oven.

 

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During convection baking preheat, the convection element, 

broil element, and the CleanBake™ element all heat the 

oven cavity. After preheat, the convection element, the 

CleanBake™ element, and the fan will cycle on and off in 

intervals to maintain oven temperature.

 

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If the oven door is opened during convection baking, the 

fan turns off immediately when the door is opened and 

turns on immediately when the door is closed. Convection, 

Bake and Broil (only during preheating) elements will turn off 

approximately 30 seconds after the door is opened. They 

will turn on again approximately 30 seconds after the door is 

closed.

 

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Reduce recipe temperature 25°F (14°C). The cook time may 

need to be reduced also.

The Convect Roast Mode uses 

multiple elements and a fan to stream 

heated air throughout the cavity. 

The circulating air caramelizes 

food surfaces for enhanced flavor 

while maintaining moist and tender 

interiors. Convect Roast is perfect 

for roasting meats, poultry, firm-

fleshed fish, and vegetables. The 

consistent and even heat distribution 

speeds cooking up to 25% compared 

to traditional roasting. The recipe 

temperature does not need to be  

reduced for this mode.

 

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If the oven door is opened during convection roasting, the 

fan turns off immediately when the door is opened and turns 

on immediately when the door is closed. Broil and bake 

elements will turn off approximately 30 seconds after the 

door is opened. They will turn on again approximately 30 

seconds after the door is closed.

 

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It is not necessary to reduce oven temperature when roasting 

with convection. Roasting time may be shorter for poultry.

 

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For best results, use a broiler pan, grid, and roasting rack 

designed to drain juices and help avoid spatter and smoke.

 

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It is not necessary to wait for the oven to preheat before 

putting in food, unless recommended in the recipe.

 

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Use a roasting rack on top of the broiler pan and grid. This 

holds the food above the grid and allows air to circulate 

completely around all surfaces.

The Convect Broil Mode uses 

multiple elements and a fan to 

stream heated air throughout  

the cavity.
Convection broil shortens broiling 

times by removing the insulating 

air from around the food, allowing 

the moving hot air to cook the food 

faster. Thick, tender cuts of meat, 

fish, and poultry benefit from this 

cooking method.

 

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During convection broiling, the broil elements will cycle on 

and off in intervals to maintain oven temperature, while the 

fan constantly circulates the hot air.

 

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The temperature is preset at 325°F (163°C), but can be 

changed to a different temperature. Cooking times will vary 

depending on the rack position and temperature and may 

need to be adjusted.

 

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If the oven door is opened during convection broiling, the 

fan turns off immediately when door is opened and turns on 

again immediately when door is closed. Broil elements will 

turn off approximately 30 seconds after the door is opened. 

They will turn on again approximately 30 seconds after the 

door is closed.

 

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Before convection broiling, see “True-Broil

®

 Reflector Full 

and Center Broiling” section for general broiling guidelines.

 

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Position food on the unheated grid on the broiler pan, then 

place it in the center of the oven rack with the longest side 

parallel to the door.